Description
A comforting Chicken Spaghetti dish with a delightful twist, featuring Rotel tomatoes and bursting with flavor.
Ingredients
- 2 cups cooked chicken, shredded
- 12 ounces spaghetti
- 1 can (10 ounces) Rotel tomatoes with green chilies
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the spaghetti: Begin by boiling a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Sauté vegetables: In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onions and bell peppers and sauté until they are soft and fragrant, about 5 minutes.
- Combine ingredients: In a large mixing bowl, combine the cooked chicken, sautéed vegetables, Rotel tomatoes, cream of chicken soup, and half of the cheese. Stir well to ensure everything is mixed thoroughly.
- Combine with spaghetti: Add the drained spaghetti to the chicken mixture and fold gently until the spaghetti is evenly coated.
- Bake: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased casserole dish and top with the remaining cheddar cheese. Bake for 20-30 minutes, or until the cheese is bubbling and golden.
- Serve and enjoy: Remove from the oven and let it cool slightly before serving. This dish pairs wonderfully with a fresh salad.
Notes
Using rotisserie chicken can save time. Customize your spices to taste for a personalized flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American